Preheat the oven to 350 degrees F. Place dates into a small bowl and cover with 1cup boiling water, let sit for 15 minutes. Then place soaked dates and water into a blender and puree. Add this to a bowl with the coconut oil, sugar and vanilla; whisk. In a seperate bowl, mix the rice flour, tapioca, baking powder, baking soda, xantham gum and sea salt. Add the wet ingredients to the dry and mix together. Fold in the chocolate chips. Then drop the mix spoonful by spoonful onto a greased cookie sheet and flatten each cookie with a spoon. Bake for 10-14 minutes and Voila!

Enjoy with almond milk, like Jade and Mitch (love you guys)!

Baking tips:

If you have Celiac, stay away from conventional baking powder. Baking powder is made from baking soda, cream of tartar (left over from wine production) and a moisture absorption agent (can be corn starch, potato starch or wheat starch). To make sure it’s gluten free make your own. 1 part baking soda, 2 parts cream of tartar, and 1 part corn starch. This way you avoid all additives, sometimes aluminum can be found in certain brands. Read your labels.

To get the biggest bang for your buck buy all these ingredients at the bulk barn! If you for some reason are a “big bulk barn bum”, you can get these supplies in the health food section of your supermarket.

*Best tip ever. Boost your cookies, be a compromising rebel! Have your sweets, but benefit from them too:

Add 2 tbsps of matcha green tea for it’s antioxidant power and alertness!

Or add 4 tbsp of Maca powder (from the bulk barn) to increase libido and energy

Or add 4 tbsp of hemp/chia seeds (bulk barn) for an omega 3 and fibre boost!